| Abstrakt: |
Dry noodles are popular wheat-based noodle product staple to most Asian countries that cannot be consumed by people suffering from coeliac disease or namely people who are intolerant to gluten. Thus, gluten-free diversification by blending other sources of carbohydrate material to produce dry noodle products are necessary for people with coeliac disease to be able to enjoy consuming dry noodles. Gluten free diversifications can be done by various combinations of carbohydrate sources like sago, sorghum, various tuber corms, modified casava, mung bean and corn meals. In order to produce gluten-free (non-wheat) dry noodle with these carbohydrate materials would require the use of granulation or extrusion technology. This study was a consumer preference study that was conducted to understand the properties of non-wheat (gluten-free) dry noodles that are sought after by Indonesian consumers, represented by a wide spread of 422 respondents residing on the islands of Sumatra, Java, Kalimantan, Bali, Nusa Tenggara, Maluku, Sulawesi and Papua. 44.55% Indonesian female consumers at the ages 30-40 years preferred smooth-small noodles, 74.41% Indonesian consumers in general regardless of age and gender would want noodles that are savory in flavor profile, 44.79% prefer noodles that has a floury aroma, 70,62% expects a light-yellow colored noodle and 60.19% prefers chewy noodles. The most regarded attributes of dry noodle that are deemed important to Indonesian consumers are flavor profile that are savory, the light-yellow color of the noodles and noodles that are elastic in texture. [ABSTRACT FROM AUTHOR] |
